Italian varieties of tomato sauce range from the very simple pasta al pomodoro to the piquant puttanesca and arrabbiata sauces. Tomato sauce with pasta can stand on its own or it can also be paired with ingredients such as Italian sausage, shrimp, meatballs or vegetables, for a more lively pasta dish. This is a recipe for a simple no-frills tomato-based pasta sauce.
- ¼ cup extra-virgin olive oil
- 1 Spanish onion, 5mm dice
- 4 cloves garlic, peeled and thinly sliced
- 3 tablespoons chopped fresh thyme leaves, or ¾ tablespoon dried
- ½ medium carrot, finely grated
- 2 x 800 g cans peeled whole tomatoes, crushed by hand and juices reserved
- In a 3 litre saucepan, heat the olive oil over medium heat.
- Add the onion and garlic, and cook until soft and light golden brown, about 8 to 10 minutes.
- Add the thyme and carrot, and cook 5 minutes more, until the carrot is quite soft.
- Add the tomatoes and juice and bring to a boil, stirring often.
- Lower the heat and simmer for 30 minutes until as thick as hot cereal.
- Season with salt and serve.